DESCRIPTION
Good developed aromas in bottle, hints to wild fruits and chocolate fragrances. Presence of dry fruits with a remarkable nut aroma.

REGION
Demarcada do Douro

SOIL
Schistose

ALCOHOL VOLUME
20,0 % vol.

TOTAL ACIDITY
3,14 g/l in tartaric acid

RESIDUAL SUGAR
99,2 g/l

WINEMAKING PROCESS
After de-stemming wine fermented at controlled temperature (24º- 28ºC), when must reach the desired sweetness value, fermentation is interrupted by add of Brandy (77%), followed by a period of maturation in oak barrels at the warehouses in Vila Nova de Gaia. Bottling takes place after the second or third year after been superiorly approved.